Directions

In a large nonstick frying pan, heat the oil, and over medium heat
cook the turkey until it is no longer pink. Add the sausage, and sauté
until the sausage begins to brown. Stir in the onion, and cook until the
onion is translucent, 2-3 minutes. Add the garlic, and sauté for 1
minute more.

Slow cooker method: Add the turkey mixture to a 5- or
6-quart slow cooker. Stir in the thyme, oregano, bay leaf, lentils,
tomato, chicken broth and mustard. Set the cooker to LOW and cook for 6
hours.

Then, add the balsamic vinegar, spinach or kale, and 1/2 cup of
parmesan cheese. Taste, and season with kosher salt and fresh black
pepper, as needed.

Stove-top method: Transfer the turkey mixture to a heavy
Dutch oven or stock pot. Stir in the thyme, oregano, bay leaf, lentils,
tomato, chicken broth and mustard. Increase the heat to high, and bring
to a boil. Then, reduce heat to simmer; cover the pot, and cook for 1
hour, checking every now and then to make sure there is enough liquid to
keep the lentils from sticking. If you need more liquid, add water, 1/2
cup at a time.

When the lentils are cooked, add the balsamic vinegar, spinach or
kale, and 1/2 cup of parmesan cheese. Taste, and season with salt and
pepper, as needed.

Serve hot, garnished with additional cheese. If you wish, you can serve this soup over brown rice or pasta.